Mixture of thyme, rosemary, savory, oregano and marjoram.
Hyssop leaves have a slightly bitter minty flavour and can be added to soups, salads or meats.
Lavender can be used to perfume desserts. Lavender lends a floral and slightly sweet flavor to most dishes, and is sometimes paired with sheep's-milk and goat's-milk cheeses. Lavender kraft sachet.
Lemon balm is often used as a flavouring in ice cream and herbal teas, it is also frequently paired with fruit dishes. Lemon balm leaves kraft sachet.
It is the leaves of oregano that are used in cooking, and the dried herb is often more flavourful than the fresh. Oregano is often used in tomato sauces, fried vegetables and grilled meat, and with basil in many Italian dishes. Dried Oregano leaves kraft sachet.
Peppermint is a plant used as tea and for flavouring ice cream or Tabbouleh. Peppermint leaves ktraft sachet.
Rosemary, aromatic plant used in traditional Mediterranean cuisine, to flavor foods while barbecuing or pizzas. Dried rosemary leaves kraft sachet.
Salvia or common sage is an aromatic herb used widely in cooking. Dried common sage leaves kraft sachet.
Savory is used to flavor food, in Italian cuisine, particularly when cooking beans. It is also used to make a herbal tea in the western United States. Dried savory leaves kraft sachet.
Tarragon (or Dragon herb) is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Often used for tarragon butter, cucumbers, marinades, stews, potato or tomato salads, cream soups ... Dried Tarragon leaves Kraft sachet.
Thyme is an aromatic and culinary herb which is often used to flavour meats, soups, stews, tomatoes, lamb and eggs. Dried Thyme leaves kraft sachet.
Dried Verbena leaves kraft sachet.